Crispy Southern Fried Shrimp
Recipe developer Craig Ruff employed a number of techniques to make the juiciest, crispiest Southern fried shrimp, but this one tip seals the deal—and it requires zero effort.
Ingredients
- 1 cupself-rising flour (4 1/2 ounces; 128g), see notes
- 1 cupcorn flour (4 ounces; 113g), see notes 3/4 cup yellow cornmeal (4 ounces; 113g)
- 0.75 cupyellow cornmeal (4 ounces; 113g)
- 2 tbspCreole seasoning (1 ounce; 30g)
- 0.5 cup(120ml) whole buttermilk2 large eggs1 1/2 pounds (680g) large shrimp (26 to 36 per pound), with tail-onPeanut Oil, peeled deveined for frying
- 2 largeEggs
- 1.5 lb(680g) large shrimp (26 to 36 per pound), with tail-on, peeled deveined
- Peanut Oil, for frying
- 1recipe New Orleans Rémoulade Sauce ( ), optional
Instructions
- 1
In a large shallow bowl, whisk self-rising flour, corn flour, cornmeal, and Creole seasoning to combine. In another large shallow bowl, whisk buttermilk, eggs, and 1/2 cup of flour mixture to combine.
- 2
Set a wire rack in a rimmed baking sheet; set aside. Using paper towels, pat shrimp dry. Add to buttermilk mixture and toss to evenly coat. Working with 2 to 3 shrimp at a time, let excess buttermilk mixture drip off. Dredge shrimp in flour mixture, pressing gently to adhere. Shake off excess flour and transfer shrimp to prepared baking sheet. Refrigerate until most of the exterior flour mixture has slightly hydrated, 30 minutes.
- 3
Line another rimmed baking sheet with 2 layers of paper towels; set aside. Fill a large Dutch oven with 1 1/2 inches peanut oil and heat over medium-high heat until 365ºF (185ºC). Carefully add about 1/3 of shrimp to oil. Fry, using a spider skimmer or slotted spoon to gently stir, until golden brown and cooked through, about 2 minutes. Transfer shrimp to paper towel-lined baking sheet with a slotted spoon; allow oil to return 365°F (185ºC), and repeat with remaining shrimp in 2 more bat. Serve with remoulade, if desired.